Ingredients (Serves four)
For the avocado butter
250g unsalted butter, room temperature
2 medium-sized avocados, peeled and deseeded
2 lemons, juiced
100ml double cream
Salt and pepper
For the lemon foam
2 untreated lemons
100ml stock syrup
250ml full-fat milk
Salt and pepper
For the risotto
100g risotto rice
25g unsalted butter
1 banana shallot, peeled and finely diced
200ml fish stock
4tbs avocado butter
For the Dover sole
4 Dover soles, filleted and skinned
For the avocado butter, place all the ingredients in a Thermomix and purée. Place the purée in a container and cover with clingfilm to prevent oxidisation. Reserve. (There will probably be enough for about 15 servings, use as required).
For the foam, slice the lemon thinly and coat in the stock syrup. Dry in a hot cupboard until crisp, remove and place in a Thermomix and blitz until you have a dust. Add salt and pepper to taste. Bring the milk to 95°C and chill. Repeat the process, adding some of the lemon powder. During service reheat to 95°C and then foam using a Bamix.
For the risotto, fry the shallot in butter. Add the rice and continue to fry, and slowly add the warm stock. When it's cooked, finish with the avocado butter.
For the fish, once it's filleted, roll from head to tail and secure with a cocktail skewer. At service, season and steam for four minutes.
At service, spoon a tablespoonful of risotto in the middle of a bowl plate, then place one fillet of steamed Dover sole on the risotto. Foam the milk and coat the fish, then lightly cover the foam with the lemon dust and serve.
Ross Pike, executive development chef, Holroyd Howe